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5-Ingredient Beef Enchiladas

5-Ingredient Beef Enchiladas

These quick and easy 5-ingredient beef enchiladas are a lifesaver for busy weeknights! With just ground beef, tortillas, salsa, enchilada sauce, and cheese, you can have a delicious family dinner on the table in 30 minutes flat.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 8 enchiladas
Course: Dinner
Cuisine: Mexican, Tex-Mex
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground beef 90/10 or 85/15
  • 1 cup chunky salsa choose your heat level
  • 1 can red enchilada sauce 10 ounces
  • 8 flour tortillas 8-inch size
  • 2 cups shredded Mexican cheese blend about 8 ounces
Optional Toppings
  • sour cream for serving
  • fresh cilantro chopped
  • green onions sliced
  • diced avocado or guacamole

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Aluminum foil
  • Wooden Spoon
  • Measuring cups

Method
 

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with cooking spray to prevent sticking.
  2. Cook the Ground Beef: Heat a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon, until no pink remains and beef is nicely browned. Drain excess fat by tilting pan and spooning it out.
  3. Add Salsa: Return skillet to medium-low heat. Stir in chunky salsa and simmer for 2-3 minutes until heated through and flavors meld together. Remove from heat.
  4. Prepare the Baking Dish: Pour half of the enchilada sauce into the bottom of the prepared baking dish and spread evenly. This prevents tortillas from sticking and adds moisture.
  5. Warm Tortillas: Microwave tortillas for 20-30 seconds wrapped in a damp paper towel to make them pliable and prevent cracking when rolling.
  6. Fill and Roll Enchiladas: Place about 1/4 cup beef mixture down the center of each tortilla. Top with 1 heaping tablespoon of shredded cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
  7. Top with Sauce and Cheese: Pour remaining enchilada sauce over all enchiladas, making sure each one is covered. Sprinkle remaining cheese generously over the top.
  8. Cover and Bake: Cover dish tightly with aluminum foil. Bake for 30-35 minutes until cheese is melted and bubbly, and enchiladas are heated through completely.
  9. Rest and Serve: Let enchiladas rest for 5 minutes before serving. This allows sauce to thicken slightly. Garnish with desired toppings like sour cream, cilantro, green onions, or avocado.

Notes

  • Cheese Selection: Thick-cut Mexican blend cheese melts better and creates gorgeous cheese pulls. Pre-shredded works perfectly for this quick recipe.
  • Tortilla Choice: Flour tortillas are easier to roll and more forgiving. Corn tortillas are traditional and gluten-free but require extra warming to prevent cracking.
  • Prevent Sogginess: Always use chunky salsa, not watery varieties. Don't oversaturate with sauce—just coat the enchiladas.
  • Make Ahead: Assemble completely, cover tightly, and refrigerate up to 24 hours before baking. Add 10 extra minutes to baking time if starting cold.
  • Freezing: Assemble unbaked enchiladas in freezer-safe dish, wrap tightly in plastic then foil. Freeze up to 3 months. Thaw overnight in fridge before baking.
  • Scaling: Double the recipe using two 9x13 inch pans for large gatherings or meal prep.